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Cherry-Streusel Coffee Cake

This cherry-streusel coffee cake is a sweet addition to any breakfast or brunch menu. This recipe was first published in "Martha Stewart's Baking Handbook."

  • Yield: Makes one 9-inch tube cake
Cherry-Streusel Coffee Cake

Source: The Martha Stewart Show, February Winter 2007


  • 1/2 cup unsalted butter, room temperature, plus more for pan
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream
  • 1 cup frozen sour cherries, thawed and drained well
  • 1 cup Streusel
  • Milk Glaze


  1. Preheat oven to 350 degrees. Butter a 9-inch tube pan; set aside. In a medium bowl, sift together flour, baking powder, baking soda, and salt; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, eggs, and vanilla on medium speed until light and fluffy, 2 to 3 minutes. Add the flour mixture in three parts, alternating with the sour cream and beginning and ending with the flour. Beat until just combined, scraping down the sides of the bowl as needed.

  3. Spoon about half the batter into the prepared pan. Arrange the cherries in a single layer on top of the batter; avoid placing any cherries against the pan's edge, as they may stick or burn if not fully encased in batter. Top with the remaining batter, making sure it is evenly distributed, and smooth with an offset spatula. Sprinkle streusel evenly over the top of the batter.

  4. Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Transfer pan to a wire rack set over a rimmed baking sheet lined with parchment paper, and let cake cool 10 to 15 minutes. Invert cake onto rack, then re-invert (so streusel side is up), and let cool completely. Spoon glaze over the cake, letting it drip down sides. Let cake sit until glaze is set, about 5 minutes, before serving. Cake can be kept at room temperature, wrapped well in plastic, for up to 4 days.

Reviews (6)

  • effulgent7 1 Jan, 2014

    Thought this was OK. the sour cherry taste didn't really come through as I was hoping. It was a sweet, moist cake that tasted great. Definitely watch the video as she gives some tips that are not in the recipe. I did sub sour milk+butter for the sour cream because I didn't have any! and I also used almost 2 cups of cherries.

  • dix72 17 Jan, 2011


  • llshor54 25 Dec, 2010

    I have been making a similar fresh Blueberry Buckle for many years and in my anticipation to serve it to my family, drizzles the glaze on while the cake was still a bit too warm! It just melts into the streusel and becomes clear, which still tastes delicious, however, changes it's appearance. Allow the cake to become almost cool and it will be as "pretty as a picture"!

  • fraumitmotorrad 29 Nov, 2010

    Also-- My glaze, once drizzled on the cake, didn't look like the picture; it sort of disappeared. But it tasted wonderful, so that really didn't matter!

  • fraumitmotorrad 29 Nov, 2010

    I've had this recipe printed out for several years but had never made and am SO glad I finally did! It really was a crowd pleaser. There were no frozen sour cherries in grocery stores in my area, but I found canned tart cherries and used those. The can contained slightly more than one cup. Next time I might use them all, just stacked on top of one another, but this first time I used the amount specified and halved the rest and tossed them in a fruit salad.

  • junodog 17 Aug, 2010

    This cake is great...I make it for clients of my catering business. It's very adaptable to variation of dried fruit, etc. You can never go wrong with Martha's recipes!

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